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Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

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Mushroom Risotto with Lemon Zest

Cummulative Rating
N/A
Servings
Makes 4 main course servings or 6-8 side dishes.
Difficulty
Medium

Ingredients

2-2/3 cup hot water
1/4 cup dried mixed wild mushrooms
3 cups gf Chicken Stock
3 Tablespoons unsalted butter, divided
1/2 lb. cremini mushrooms, stemmed and sliced
2 shallots, minced
1 small garlic clove, minced
1 cup plus 2 tablespoons Arborio rice
1/4 cup dry white wine
1 teaspoon lemon zest
1/4 cup Parmigiano Reggiano cheese, grated
2 Tablespoons Italian parsley, chopped
Salt and freshly ground black pepper

Directions

Pour 2/3 cup hot water over the dried mixed mushrooms in a heatproof bowl and let stand for at least 20 minutes. Lift out the mushrooms, squeezing out the excess liquid with the palms of your hands. Pour the soaking liquid through a fine sieve lined with a paper towel into a glass measuring cup and reserve. Coarsely chop the hydrated mushrooms.

Meanwhile bring the broth and the remaining 2 cups hot water to a boil. Reduce heat so the liquid is at a bare simmer.

Heat 1 tablespoon unsalted butter in a heavy skillet over medium high heat. Add the cremini mushrooms and sauté for about 5-7 minutes or until browned. Add the hydrated mushrooms and the reserved soaking liquid to the skillet and boil, stirring frequently, for 1 minute. Remove from heat.

In a large saucepan, heat 1 tablespoon of unsalted butter over medium heat. Add the shallots and garlic; sauté for 2 minutes. Add the rice and cook, stirring constantly for 1 minute. Add the wine and simmer, stirring frequently, until the wine is absorbed into the rice. Stir in 1/2 cup of the simmering chicken stock-water mixture. Cook, stirring constantly, until the broth is absorbed. Continue simmering and adding broth 1/2 cup at a time, stirring frequently, and letting each addition be absorbed before adding the next, until the rice is tender but still al dente and creamy, about 18-20 minutes. (There will most likely be leftover broth.)

Stir in the lemon zest, the mushrooms, the remaining tablespoon of unsalted butter, Parmesan cheese, and parsley. Adjust seasonings to taste with salt and freshly ground black pepper. Serve immediately.

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